Whether you’re looking for a fun Valentine’s Day dessert, Easter baking project or healthy Christmas cookie recipe, these Tigernut Flour Sugar Cookies are what you need. They are made with tigernut flour, sweetened with coconut sugar, Paleo, Vegan and the dough doesn’t require any chilling. This is an easy cut-out cookie recipe that you’ll want to make again and again!
I’ve expressed this many times before, but I LOVE making sugar cookies! Especially since it’s an easy baking activity that I can get my kids involved in.
They love helping me mix together the ingredients, cut shapes out of the dough and then frost the cooled cookies.
It reminds me of baking with my family as a child. My sister and I would spend hours upon hours intricately decorating sugar cookies; piping different colored frosting out of ziplock bags and individually placing sprinkles on the cookies.
I like bringing back those memories by creating my own, Paleo friendly sugar cookies and decorating them with my children.
This sugar cookie recipe is free of most common allergens. So, whether you have a nut, dairy or egg allergy/intolerance, you can still partake in the baking, decorating and eating of cut-out cookies.
These sugar cookies are made with tigernut flour, making them nut free and grain free. In addition, they are Vegan friendly, so do not contain any animal products (eggs, dairy). Plus, the dough doesn’t need any chilling.
They are the perfect Paleo and Vegan sugar cookies!
Ingredients in Tigernut Flour Sugar Cookies
Like I said, these cookies are eggless, dairy free, nut free, grain free and gluten free. They are free of most common allergens, so cater to most diets. The ingredients include:
- tigernut flour
- tapioca flour
- ground flax
- coconut sugar
- baking soda
- xanthan gum
- non-hydrogenated shortening
- vanilla extract
Grain Free Flours
Tigernut flour, tapioca flour and ground flax are used to create a grain-free, Paleo, Vegan and allergy friendly dough. No substitutions have been tested, so I cannot make any recommendations except that tapioca flour can be subbed with arrowroot starch.
I used coconut sugar to sweeten these cookies, but any granulated sugar will work.
Xanthan gum is a controversial ingredient. Depending on the source, some will say it isn’t Paleo. However, I use it from time to time in my baking.
The purpose of xanthan gum is to give the dough elasticity so that it can be easily rolled, cut into shapes and so that the cookies hold together better. You can choose not to use xanthan gum, just note that the elasticity of the dough will change – it will be more fragile and harder to work with.
I use Nutiva shortening in a lot of my baking. It is made from a blend of palm fruit oil, red palm oil and coconut oil. This shortening is an excellent dairy free, Paleo and Vegan alternative to butter or ghee. Plus, I think it works better than pure coconut oil in recipes like this. However, if you are in need of a substitution, using coconut oil, butter or ghee in its place are good alternatives.
How to Make Cut Out Cookies
To make these tigernut cookies, first preheat your oven to 350 degrees F.
Then, grab a large mixing bowl and combine all dry ingredients. This includes: tigernut flour, tapioca flour, ground flax, coconut sugar, baking soda, xanthan gum and salt.
Mix in the wet ingredients: shortening, eggs, water and vanilla. First, mix with a fork or spatula, then use your hands to knead the dough until it forms a homogeneous ball. At first, the dough will seem too dry and crumbly, but keep working the dough.
Next, flatten the ball of dough on top of a sheet of parchment paper. Place another sheet of parchment paper over the dough. Then, using a rolling pin, roll the dough between the two sheets of parchment paper.
Remove the top layer of parchment and cut out shapes. I recommend keeping the shapes simple; not too large or too intricate.
Transfer the cut out cookies to a baking sheet. Place the cookies in the oven and bake at 350 degrees for 7-8 minutes. The cooking time will vary slightly depending on the thickness, size and shape of your cookies. So, be sure to watch the first batch carefully to get a good idea of how long they need to bake.
After baking, take the pan out of the oven and immediately (but carefully) remove the cookies. Do not let the cookies cool on the pan or they will stick to the surface.
Once cooled to room temperature, frost the cookies with your favorite frosting.
These cookies can be stored at room temperature for a couple days. For longer storage, keep in the fridge or freezer.
More Tigernut Flour Recipes
These healthy sugar cookies are made with tigernut flour. They’re Paleo, Vegan and don’t require any chilling.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients (tigernut flour, tapioca flour, ground flax, coconut sugar, baking soda, xanthan gum and salt).
- Mix in wet ingredients (shortening, water and vanilla) using a fork or spatula. Then, knead the dough with your hands until it can be formed into a ball.**
- Flatten the ball of dough on a sheet of parchment paper. Place another sheet of parchment on top of the dough and roll using a rolling pin. Roll until dough is about 1/4″ thick.***
- Use cookie cutters to cut out shapes. Transfer the shapes to a baking sheet.
- Place the cookies in the oven and bake at 350 degrees for 7-8 minutes.
- Remove from oven and immediately transfer cookies to a cooling rack.
- Optional: frost once cookies have cooled to room temperature.
- Store in air-tight container.
*xanthan gum adds elasticity and thickness to the dough, helping it hold together. It makes the dough much easier to work with.
**At first it will appear that you don’t have enough water, but just keep kneading the dough. It will eventually hold together and you can shape it into a ball.
***If the cookie dough is sticking to the parchment paper, then dust it with a bit of tapioca flour.
Keywords: tigernut flour, cut out cookies, sugar cookies, dessert, holiday, Paleo, Vegan, egg free, allergy free